11/08/2010

Ginger Salt on Double Chocolate Cookies

If you (like me) are one of those bloggers who did NOT get sent any Ginger Salt, fear not. There is a solution. One which does not involve traipsing from grocery store to supermarket, looking for it in the spices section, or finding and ordering online. You might say to yourself, as I did, "I can do that...."

What does it take, after all? Salt and ginger. You grate the ginger, then mix with Kosher salt.

Simplicity itself.

Spread your mixture out in a glass baking dish (I was afraid the raw ginger might react with metal, but could be wrong on that), and let it dry at a low temperature in your oven. Easy, peasey.

Then, if you're the sort who saves empty jars, you might fill a few. And, if you want to remember what the heck it is, put on a label even. Now all that's left is to sprinkle it on top of a roasted puimpkin, rib-eye steak, a baked potato with sour cream, a filet of mahi mahi, etc., etc., etc. I'll leave where to put it up to your imagination. Very nice on our tenderloin last night. But, the piece de resistance might just be these Double Chocolate Cookies, topped with Ginger Salt.

Originally Pierre Hermé's recipe, they were called Korova Cookies by Dorrie Greenspan in her book, Paris Sweets: Great Desserts from the City's Best Pastry Shops. She named them after Hermé's restaurant Korova on the Champs-Élysées. In a more recent book, she calls them World Peace Cookies. I found them when Deb of Smitten Kitchen posted the recipe. Though, I just noticed they were also in my Sept. issue of Bon Appetit. So, these oft named and copied cookies have been around the block and back. A few times. I like the idea of world peace spreading as everyone eats a few cookies. Realistically speaking, they are more likely to cause a few minor wars over possession. Because they are to die for. Especially with a sprinkling of Ginger Salt on top. I apologize in advance for these seriously addicting little items. Perhaps should be called Butter and Chocolate Overload Cookies.

Double Chocolate Cookies with Ginger Salt

recipe from “Paris Sweets: Great Desserts from the City’s Best Pastry Shops” by Dorie Greenspan
(No one has changed anything - it is not necessary - I've only added that salt)

Ingredients

Yields 28 cookies

* 1 1/4 cups (175 grams) all-purpose flour
* 1/3 cup (30 grams) Dutch-processed cocoa powder
* 1/2 teaspoon baking soda
* 1 stick plus 3 tablespoons (150 grams) unsalted butter, at room temperature
* 2/3 cup (120 grams) packed light brown sugar
* 1/4 cup (50 grams) granulated sugar
* 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
* 1 teaspoon pure vanilla extract
* 5 ounces (150 grams) bittersweet chocolate, chopped into small bits
Directions:
1. Sift the flour, cocoa, and baking soda together and set aside.
2. Put the butter in bowl of mixer or hand beat until butter is soft and creamy.
3. Add both sugars, the salt, and vanilla extract and beat for another minute or two.
4. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated. For the best texture, you want to work the dough as little as possible once the flour is added.
5. Toss in the chocolate pieces and mix only to incorporate.
6. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
7. Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)

8. Center a rack in the oven and preheat the oven to 325 degrees F (165 C). Line two baking sheets with parchment paper.
9. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick.
10. Place the cookies on parchment-lined baking sheets, leaving about 1 inch (2.5 cm) spread space between them.
11. Sprinkle each cookie with Ginger Salt.
12. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes.
13. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
14. Repeat with the second sheet of cookies.

we must be way out of the loop as we were definitely not offered ginger salt. Then again we aren't exactly prolific bakers, so that could be why! I think you're almost certainly right about the raw ginger reacting with the metal. Great tip for salt making that must be able to be applied for whatever flavoring one chooses, no? And, of course, delicious cookies!

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